Dutch beef croquettes classic (Printable)

Crispy Dutch croquettes filled with creamy beef ragout, ideal for snacks or a comforting meal.

# What You'll Need:

→ Beef Filling

01 - 8.8 oz stewing beef (e.g., chuck), diced
02 - 2 cups beef broth
03 - 1 bay leaf
04 - 1 small onion, finely chopped
05 - 1 tbsp unsalted butter
06 - Salt, to taste
07 - Black pepper, to taste

→ Roux & Creamed Filling

08 - 3 tbsp unsalted butter
09 - 1/3 cup all-purpose flour
10 - 2/3 cup whole milk
11 - 1 tbsp fresh parsley, chopped (optional)
12 - 1/2 tsp ground nutmeg

→ Coating

13 - 2 large eggs, beaten
14 - 3/4 cup all-purpose flour
15 - 1 1/2 cups fine dry breadcrumbs (preferably Panko or Dutch paneermeel)

→ For Frying

16 - Neutral oil (e.g., sunflower or canola), for deep-frying

# Cooking Steps:

01 - Combine beef, beef broth, bay leaf, and salt in a saucepan. Bring to a boil, then reduce heat and simmer gently for about 1 hour until beef is tender. Remove beef, shred finely, discard bay leaf, and reserve 3/4 cup of cooking liquid.
02 - Melt 1 tbsp butter in a skillet. Sauté onion over medium heat until soft and translucent, about 3 minutes. Add shredded beef, season with pepper and additional salt if needed, and stir to combine.
03 - In a clean saucepan, melt 3 tbsp butter. Stir in flour and cook over low heat for 2 minutes, stirring constantly. Gradually whisk in reserved beef broth and milk until smooth and thickened.
04 - Add beef-onion mixture, nutmeg, and parsley to the roux. Mix thoroughly to form a thick, creamy ragout. Adjust seasoning to taste. Spread mixture in a shallow dish, cover, and refrigerate for at least 1 hour until firm.
05 - Form chilled filling into 10 cylindrical croquettes, approximately 3 inches long each.
06 - Prepare three shallow bowls with flour, beaten eggs, and breadcrumbs. Coat each croquette by rolling first in flour, then dipping in egg, and finally covering with breadcrumbs. For extra crispiness, repeat the egg and breadcrumb coating step.
07 - Heat oil in a deep fryer or heavy pot to 350°F (180°C). Fry croquettes in batches for 3–4 minutes until golden brown. Remove and drain on paper towels.
08 - Serve croquettes hot, preferably with mustard for dipping or alongside fries.

# Expert Tips:

01 -
  • That satisfying crunch that gives way to silky beef ragout the moment your teeth break through the crust.
  • They're the kind of comfort food that feels fancy enough for guests but simple enough for a quiet night alone.
  • Once you nail the technique, you can make them ahead and fry from frozen, which feels like having a secret weapon in your freezer.
02 -
  • The filling must be completely cold and firm before you shape or bread it, or you'll end up with a greasy mess that falls apart in the oil.
  • Your oil temperature is everything—too cool and you'll get soggy, greasy croquettes; too hot and the outside burns before the inside heats through.
  • The double breading technique genuinely makes a difference in achieving that restaurant-quality crunch that makes these worth making from scratch.
03 -
  • Don't skip the first simmer of the beef—this is where the magic happens, and you can't rush tenderness.
  • Use a thermometer for your oil; eyeballing the temperature is how croquettes become greasy disasters.
  • Shape your croquettes with slightly damp hands and work quickly so they don't warm up too much before breading.
Go Back